1 cup red quinoa cooked
1 each fresh red beets
1 tsp canola oil
2-1/2 Tbsp extra virgin olive oil
1 tsp honey
1 Tbsp fresh pressed lime juice
4 cup fresh baby arugula
2 cup fresh baby kale
1 cup fresh blackberries
1 cup fresh raspberries
1 each fresh avocado quartered
2 cup fresh beet greens
Prepare red quinoa according to package. Drain, and cool completely. Set aside.
Preheat oven to 350F. Rub the outside of beets with oil and roast with beet skin on for 30-45 minutes. Remove from oven and allow to cool enough to handle. Peel the skin and slice.
Combine honey, lime juice and olive oil for vinaigrette.
Wash, dry and roughly chop the beet greens and kale. Combine the arugula, beet greens and baby kale. Wash and dry berries.
Place arugula and kale mixture in each bowl. Top with 1/4 cup quinoa, 1/4 each avocado, 1/4 each beet, and 1/2 cup berries. Drizzle with 1 Tbsp of dressing.